APPS FOR WINE STUDENTS

Wine_Apps

Here's a list of wine apps designed for wine students & serious enthusiasts to study with:

 

FRANCE

Bordeaux

iTunes / Google Play

Burgundy

iTunes / Google Play

Champagne

iTunes / Google Play

Rhône Valley

Desktop (music on opening)

ITALY

BRUNELLO

iTunes / Google Play

Chianti Classico

iTunes / Google Play

Valpolicella

iTunes / Google Play

South Africa

Desktop

USA

Napa Valley

iTunes / Google Play

Have a suggestion to add to this list? Send me a message or leave a comment below!

Cheers, Rachel

TIPS FOR BLIND TASTING SPARKLING WINE (WSET DIPLOMA UNIT 5)

sparkling wine blindtasting tips unit 5 wset

Q: Dear Rachel, my study focus is on Champagne and sparkling wines right now, so I'd be interested in more observations and tips for how to do well in a blind tasting for sparkling wines.

A: Thanks for your question, here are some tips on blind tasting sparkling wines, along with exam strategy and suggested tasting flights to practice with! Feel free to comments below with your own sparkling wine blind tasting tips.

Cheers, Rachel


Blind Tasting Strategy

When tasting sparkling wines, it can be confusing for the palate. So many sparkling whites, so little time (or, you could luck out and getting a sparkling Shiraz).

When tasting, don't try to slot the wine into a category right away, take your notes as per usual and after you've assessed them, go back to them to look for clues. 

I find major clues on the nose of the wine. Yes, of course the mousse/bubbles are the defining character in a sparkling wine, but the nose helps me with ID, and I don't typically find the bubbles very helpful for this (exception: when a wine is poured and it's really, really frothy). Look for these items in particular as you nose the wines: floral notes (Prosecco, Sekt, Asti), autolytic/leesy notes (Trad Method, time on lees), rubber (some Cavas), diesel (Riesling), minerality (Champagne), tropical fruit (California, Australia), wet wool/lanolin (Chenin). These are not hard and fast rules, but general prompts to ask yourself about as you smell and then taste. 

On the palate, determining acidity is so important. Knowing which wines are likely to display lower acidity is a major helper for you. Personally, I find quality Champagne in particular has a high ringing acidity that lingers at the back of the throat, and BdeB Champagne can have a particularly piercing minerality on the palate. I often find Cava has less acidity and a more rounded body.

Other clues:

Strength of mousse can be helpful. Take note if you feel the bubbles/atmospheres are lower in a particular wine, as several styles are made with lower pressure.

Alcohol level can be a challenge to assess, with the bubbles and sometimes high acidity in sparkling wines interfering in our perceptions. The ABV can be a clue to be aware of, so when you do practice tastings, I recommend that you note not only the category of alcohol level (ie Med+, Med-) but take an actual guess at the specific ABV (ie 13%, 11.5%). Then make a point of noting after the reveal what the actual ABV was and compare to your assessment. You'll start to see a common range for the different styles/regions of bubbly.


Exam Tips

Clean Glasses: make sure you have properly washed your glasses of any residue so the bubbles don't adhere to any debris in your glasses.

Watch While Pouring: The exam starts when the examiner says it does, but you can carefully observe the wine while you pour it. Look at the bubbles, how frothy it is when poured, and the colour. This will help you move quickly through the appearance section of your exam with ease.

Sniff, Then Decide Order: Nose the wines, then decide the order you will taste them in. You don't have to taste wine sample #1 first. Leave any with strong aromas till last.

Not Getting Anything on Nose: If you are trying in vain to ID any aroma characteristics, take a slurp of the wine and write your palate note. Then go back to the nose. Often, this will help you ID some aromas you couldn't before.

Re-Nose the Wines: After you've tasted all the wines and written your notes, go back to the wines again. The warmer temperature of the wines may help release extra clues that weren't apparent at the beginning (for example, I caught a rubber-y note on a wine that helped to confirm it was Cava during my exam).

Making an ID: Not every tasting exam question will ask you to ID the wine. For those that do, think like the examiners - they want you to identify classic examples, not to trick you. So, here's a list of questions I use to suss out the potential candidates:

1) is the wine aromatic > Yes (think tank method Asti, Prosecco, Sekt)

2) is there autolytic character & how much > Yes (think Trad Method = Champagne, Crémant, Cava, new world sparkling) 

3) is there high or low acidity and corresponding body -plus what kind of fruit character? (Low acidity, fuller body with tropical/stone fruit> think warmer region / High acidity, light to medium body with citrus/green/apple/pear fruit> cooler region).

4) is there evidence of oak and is it balanced? (Think: reserve wine, barrel ferment, old world vs new world)

5) what's the quality level: how long is the finish and is the wine balanced? (Long finish with balanced acidity> premium / Short finish with neutral flavour, unbalanced sugar/acidity, flabby> less premium)

6) does the colour give you any extra hints to confirm your assessment? (Pale - young/cool climate. Deeper colour - oak use/bottle age/warmer climate)


Comparison Flights

Here are some suggested flights for blind tasting practice:

Traditional Method - Champagne Comparison

Non-Vintage Champagne - Vintage Champagne - Another new world traditional method (such as Cali/NZ/AUS/SA)

Traditional Method - Non-Champagne Comparison

Crémant d’Alsace - NV Cava (traditional grapes) - Cap Classique SA - (Bonus points: Franciacorta)

Aromatics

Asti - Sekt - Prosecco

The Rosés

Rosé Cava - Rosé Crémant - Rosé Champagne

Sparkling Reds

Brachetto d’Acqui - Lambrusco - Sparkling Shiraz

Crémant Flight

Crémant de Loire - Crémant d'Alsace - Crémant de Bourgogne - (Bonus points: Crémant de Limoux/Blanquette de Limoux)

Chenin vs Chardonnay vs Riesling

Vouvray/Saumur - Chardonnay-based Cava - 100% Riesling Deutscher Sekt or new world

'Other' 

Deutscher Sekt - New Zealand Sparkling - Australia Sparkling 

Mass Production Bubblies - choose low-mid priced, widely available producers

New world tank method - Cava - Crémant

New World Premium Flight

Choose three premium sparkling wines from: NZ, Australia, South Africa, USA (WA/OR/CALI), Chile, or Argentina

Q&A: PREPPING FOR UNIT 4 SPIRITS & UNIT 1 COURSEWORK ASSIGNMENT

unit 4 wset spirits & unit 1 coursework assignment.jpg

Q: Hi Rachel, I'd love to hear your suggestions on how to tackle forming a study plan for Unit 4 and the Unit 1 essay assignment.

I'd also like to hear your recommendations for how much reading you did beyond the WSET provided materials for Unit 4, and how much you felt that reading (or lack thereof) contributed to your pass with distinction?

A: Thanks for your questions! Here are my thoughts on studying for Unit 4 and prepping for the Unit 1 coursework/essay assignment.

Coursework Assignment

I found the research for the coursework assignment was so much fun (more than writing or editing the essay), so I spent about a week doing lots of reading. The most important part is tracking your sources as you research. That way you don't have to muddle through later trying to remember where you got what info for your quotes and citations. 

I added the extension Tab-Snap to my browser, so that I could open lots of windows at once, then email myself the list of links when I was done for the day. It makes it so much easier for when you need to assemble your source list. I would add my own subtitles to the emailed list and keep all my sources in a Unit1Sources.doc:

For example, my email to myself would look like this for each source link:

(date last accessed - source material description - link): Oct 31, 2017 - historic gin recipe with earliest known gin bottling - link.example.link

For older book sources online, google books was great, just be sure to list the page numbers, author, title etc you reference when keeping track. WSET likes to see a broad range of sources - magazines, books, news articles, you can even look up and request an MW thesis if you find one on your topic. I also did an in person interview with a subject matter expert and recorded it, then used a quote from him in my paper. 

Unit 4 Spirits

Unit 4 reading that I found particularly useful beyond WSET provided info (these three are the books that I found most contributed to passing with distinction):

~Dave Broom Rum - it’s an older book, but fun pictures and descriptions of the different islands’ rums which really brought the subject to life for me

~Dave Broom World Atlas of Whisky - you don’t need to read all the write-ups of the distilleries, but I loved how he explained the distilling process and different styles and regions here

~I was lucky that my coursework assignment was on Gin, which has a fascinating history, so I read lots of books. The one I found most useful for studying was the Gin: the Manual, again by Dave Broom. The first 50 pages in particular give a concise summary of this spirit. (Maybe I should buy stock in Dave Broom!)

~For the Spirits unit, I found video particularly helpful in studying. Many of the distillation techniques and processes sound very academic and sometimes confusing on paper, but watching them on video helped me recall the details during the exam and when studying. If you visit my youtube page, I’ve made playlists of videos for each of the spirits. The ones on whisky are particularly good! https://www.youtube.com/channel/UCKUKyUZYTBY9Horl27LSTGg

~If you have a distillery nearby, especially with nice distillation equipment, I’d recommend arranging a tour, as seeing it in person really helps.

~Tasting: I did buy all the spirits on the WSET list. Luckily the flavours in spirits are so distinct, it makes the tasting portion of the exam easier. Especially if you have your theory down pat, it can make describing quality and identifying the spirit easier.

Cheers & Cin Cin,

Rachel

WHAT I LEARNED BLIND TASTING WITH MW STUDENTS

This year, I was lucky to participate in several mock exams and tastings with Master of Wine students.

Not only did it give an insight into the rigour of the program, but it helped immensely with my blind tasting skills (bonus!). Sitting around a table with a group of MW students, you learn a few things quickly:

They take wine very seriously. After 'hello's', it's right into pouring and writing the mock exam in silence: 12 wines, 2.25 hours. Chit-chat is saved for after the exam. The wines are chosen in advance by someone familiar with MW exams and the types of wines you'd expect to find. Even the corks are pulled ahead, or bottles can be decanted so there are no extra clues like bottle shape or capsules. Post-exam discussion is animated. Wrong or right, you have to swallow your pride and share what you identified a wine as, so that everyone can learn together. It's often when a wine has been incorrectly ID'd that I learned the most.

 Bottles & a flight from one of the 12 wine mock MW exams

Bottles & a flight from one of the 12 wine mock MW exams

They are not messing around. No staring off into the distance to ponder the profundity of wine, these students are busy swirling, slurping, and writing. Some students use a shorthand to note the technical qualities of the wine, a quick way to jot down alcohol level, body, acidity, finish etc before they write their essay. Note: they are much more specific than Diploma students, for example, alcohol is not listed as a range, it is described as the %ABV, and residual sugar is noted in g/l. Flavors and aromas are noted, but not in a flowery or stylistic way. The aromas/flavours are used more as clues to what the quality, winemaking techniques and provenance of the wine are (for example, noting use of oak, lees aging, and minerality on a sparkling wine as evidence for Champagne).

They know their appellations and producers inside & out and use logic to identify wines. I really appreciated the MW students' detailed knowledge of appellations when we discussed the wines post-exam. This level of comfort comes only with extensive tasting, reading, studying, and travel.

Things like: knowing by heart the key sub-regions around the world for each grape or blend of grapes, the way a grape varietal manifests itself in those regions (such as expected alcohol level), the aging rules for quality wines, whether a style is fortified and to what level, how a particular sweet wine is produced (noble rot, passito etc), and key producers and their house styles for each area, and much, much more. It's like the WSET Diploma to the 10th degree.

This amount of knowledge can be intimidating, but it's the base level for passing the first year MW exam. Only by knowing what to expect in each appellation could you reasonably put a wine in its proper place (for example, I incorrectly guessed a wine was Mencia, when it was pointed out to me that the alcohol should have shown higher if that was the case).

When placing a wine where you know the flight is all made from the same grape, and you think it is either Shiraz or Cabernet Sauvignon, you'd next want to list all the sub-regions each grape could be from. The next step is attributing each wine to the correct sub-region, using clues like the depth of color, alcohol, body, acidity etc. Very logical!

 MW exams can now be written on a laptop, but my mind works best with pen & paper

MW exams can now be written on a laptop, but my mind works best with pen & paper

They use a different style/format than the WSET Diploma. The exams were in essay format, and regurgitating an analysis of the wine's acidity, flavours, and finish isn't enough to pass. The essays focused on the quality and provenance of the wines. Consider for example this set of questions on a flight of 3 sparkling wines:

Comment of the method of production, considering how this has influenced the style of the wine - Identify the origin as closely as possible - Comment on the quality level in the context of the region of origin.

While the group assured me you can pass without ID'ing all the wines correctly, you're much more likely to pass if you know exactly what wine you're tasting. These essays take wine from the theoretical into the practical too, so book smarts alone aren't enough to pass. The focus is very much on real life wine trade information, producers, sales figures, and trends, so having in depth current knowledge on the business of wine is very important.

It's been humbling and exciting to taste with a group of students at a level above and beyond the WSET Diploma. If you've been considering the MW as a goal, I highly recommend tasting with MW students. It has given great insight into the immense dedication, hard work, and significant expense in time and money (travel, time off work, buying wine) involved in this most challenging wine program. Will I apply to be an MW student next year? I'm thinking about it, but there's much more studying and tasting to be done!

Cheers,

Rachel

PS: If you've had experience with the MW program or tasting with MW students, please share your wisdom in the comments!

USING STRATEGY TO PREPARE FOR WSET DIPLOMA UNIT 3 THEORY

If you've read through the syllabus for Unit 3 of the WSET Diploma, you'll know what I mean when I say: OMG! How are we expected to remember all this information, in so much detail?

The answer is: we're not. As students, we have to get strategic to succeed. Here are the strategies I used to pass the exam.

Review Past Exam Questions

The first step before studying is to review past exams to see what kinds of questions were asked. Not just on which region, but paying attention to the scope of the question. For example, an essay I answered asked about the styles of wine in the Loire. A very broad scope, with plenty of opportunity to make enough points to pass. Another was on the sub-regions of Chile - there was no question about just one specific sub-region like Bio-Bio, we were able to choose from several.

Knowing how we're expected to respond to questions is important when we study, so that we don't go too far down the rabbit hole of miniscule detail.

Review the past exams and sample essays to get into the mindframe of the examiners, and think about what level of knowledge they're asking you to demonstrate in your essay. It's not naming every soil type, or knowing the GC's of Burgundy off by heart from North to South - the goal is for us to show mastery of the topic, with concise and applied knowledge, and common sense.

Major - Middle - Minor

As wine lovers, we tend to get super geeky about every region - they're all so fascinating. Sweet wines of Greece? Check. Vin Jaune from Jura? Check. But, for the purposes of Unit 3 Theory, we need to categorize the relative importance of the regions/countries to choose how we'll spend our time studying.

I started with France, and recommend you do too. If you look at past exams, there's always at least one essay question on a French region. Given that you have to answer 5 of the 7 questions, better to know France really well so you can save one of those 2 for something where you're stuck. Starting on France is also smart, because if you have extra time for review before your exam, you'll be getting an additional refresh on the material.

For example, here are some of the countries in the curriculum and how I prioritized them:

Major countries - know these in and out: France, Spain, Italy, Germany.

Middle countries - a good chance you'll see a question about them: South Africa, Australia, USA, Argentina, Chile.

Minor countries - it's a toss up, they could make an appearance, are they trending?: Switzerland, Canada, Uruguay, Bulgaria, China, England.

Know The Fundamentals & Apply Logic

Our minds start getting really full of details towards the exam, and personally, it felt like living in a cluttered house - overwhelming and distracting. Two things helped: the first was to take note of the exception. For example, if five wines of a region require 24 months of aging, but there's just one that needs 36, you only have two facts to remember: 24 and 36.

The other thing that helped with mental clutter was to revisit and memorize fundamental truths about viti and vini at the beginning of my studies. What is a maritime climate? What effect does marl soil have on a finished wine? That way you have a database of fundamentals in your head to refer to, and can show mastery by bringing up specific exceptions to the rules. 

W-W-W-W-H

Did you learn these in high school: who-what-when-where-how? Well, this is one of the ways to think about the regions as you study, but replace them with: Viti-Vini-Climate-Rules-Producers.

As you review regions, ask yourself if you can name the soil, climate, grape varietal, any production rules, and a key producer! Don't worry, the exam is not trying to trick you. I found the overarching theme of the exam questions was centered around how a given terroir (the land, climate, grapes, winemaking, and culture) expresses itself in a given wine.

Mind Palaces

I read a short book about mind palaces called The Memory Palace. It's a quick read, only 64 pages, but it teaches how to effectively use mental imagery to remember a series of facts (like the plays of Shakespeare). I used mind palaces to memorize the 10 crus of Beaujolais and their respective styles. A year later and I can still close my eyes and walk through the different rooms of Fleury and Morgon. It was a game changer for memorizing, and I highly recommend you read the book or listen to it!

Have you written the Theory exam for Unit 3? Share your tips and strategies in the comments!

Cheers & Cin Cin,

Rachel

WSET DIPLOMA REVIEW: UNIT 3 THEORY TIPS

 Tasting exam tips to follow

Tasting exam tips to follow

My phone rings in the night...

It was 2 am in Verona, Italy. I was already on the phone when it beeped to let me know someone from Napa Valley was calling. Hmmm, telemarketer? Who do I know in Napa, maybe James Cluer? James is a Master of Wine who runs Fine Vintage, the school where I was enrolled for the Diploma.

I let the call go to voicemail. It had been a long exciting day already, with a test on Italian wine, an epic Amarone tasting, then a glass of Champagne after finding out I'd completed the Vinitaly Italian Wine Ambassador program. We had an 8 am shuttle the next morning, and I really was supposed to be asleep already, not chatting on the phone.

Right before drifting off to sleep, I remembered the voicemail. Curiosity aroused, I listened, and my heart sank as an English accent started to say, "Hello Rachel, it's James Cluer, calling to give you the results of the January Unit 3 Diploma exams".  

For the past 13 weeks, I'd been half dreading, and half sure what I was going to hear in this very message, managing only for short stretches to forget I was waiting for these exam results. 

Unit 3 of the WSET Diploma, only the hardest exam I've ever faced. Through university, financial planning, and culinary school, I've never felt as overwhelmed by a curriculum as I did while preparing for the final and largest exam of the Diploma. 

Unit 3 had already taken me through several stages in these past months: disbelief, as I reviewed the material (do they really expect me to memorize all these soil types, towns, grapes?), acceptance (yes they really do, must re-review), fatigue (do not stay up to 4 am on the night before the test), shock (opening the exam: why are there so many questions about Spain on this paper? Where are the questions on Italy, NZ, USA?), depression (oh my god, I've utterly and completely failed, what a waste, now I have to restudy and retake), before finally reaching acceptance 2.0 (it's ok, it will be good for me to review this material again, I'll pass it on the next try).

James' voice continued, and I closed my eyes, preparing for the news I'd felt so sure of these past months, dun dun dun: that I'd failed the theory exam. Instead I heard, "Congratulations, you've passed the Unit 3 exam tasting portion, and... you've passed the theory portion too. You've completed the WSET Diploma". 

I played the voicemail again, in shock. A gaping hole suddenly opened up in my plans for the foreseeable future, which I'd already mentally filled with more 8-hour daily study sessions to prepare for a June exam resit. Could this even be possible, is this real life? I felt a rush of excitement, possibly euphoria, that kept me up till the sun was almost rising, pure happiness tinged with relief. I was finished the WSET Diploma.

Preparing for the Unit 3 theory exam

Now that I've had a couple weeks to process the news, I thought I'd pass on some tips that I hope you'll find helpful in your studies towards this exam. 

Create your study area

I made a mission control study station desk, atop which, in what I like to think of 'Jancis' corner', were my trusty copies of the Oxford Companion to Wine, and the World Atlas of Wine. A hefty stack of blank cue cards, pens, highlighters, coloured sticky flags, my spiral bound WSET curriculum, laptop, accordion file of blind tasting and lecture notes, my cat Egregious, and a glass of water. The only thing missing: actual wine! 

Try to make a spot dedicated to your studies, away from distractions, and make the chair a comfortable one. You're going to be spending many hours here, your back will thank you.

Make a study schedule

I didn't have one at first, and my progress suffered because of it. My goal was initially to read through all of the Oxford Companion and the World Atlas a second time for every country on the curriculum. Which is great, but when I found myself re-reading the same page on Austrian wine for an hour, I knew it was taking too long - I had just a couple of months till the final, not a year to study at a glacial pace.

Decide how many hours a day you can give to studying. As my mentor said, "Netflix doesn't exist. The news doesn't exist. Any form of fun, doesn't exist". I'm joking a bit, and paraphrasing, but the core truth is that to be successful, you have to become a bit of a wine hermit, at least until you've written the exam. One good thing about writing in January: no chance of a new Game of Thrones season released right before the exam!

Sitting down with the curriculum, I plotted out all the countries into three lists based on their relative importance within the program: high, medium, low. 

In the high column: France. 

France is where you should start studying. It forms the backbone of your studies, and if you start with it, that means when it comes time to re-review, you'll work through the material at least twice. Don't start with a country from the low category, like Japan or Greece. Yes, they're very interesting, but you've got to be strategic with your time.

Odds of France being on the final = 100%. Odds of Japan being on the final = ? This is the way you need to be thinking about the material, like backgammon or blackjack, games of skill and chance. The skill is learning as much as you can about the curriculum, the chance is how lucky you are with the questions that show up on your particular exam.

From France, I made a list of the sub-regions I'd need to cover and put those in order of importance, with Burgundy then Bordeaux at the top. Oh no, it doesn't stop there. From Burgundy, you'll make a list of the key topics you need to know: how the appellation rules work, the most important crus and villages plus what makes them unique, and the flavours you'd expect to find in their wines, the negociant system, the grapes, the terroir, the winemaking. Don't forget a couple of stats, and a key producer for each area.

This is where a spreadsheet is your friend. I made a giant spreadsheet, a page for each country, broken down like I describe above. I then started filling out the columns with key notes for the most important region, in the most important sub-region, of the most important country, working my way down the list.

Cue cards are your friend

Once my spreadsheet, aka the spreadsheet of doom, was compiled, I started in with the cue cards. By the time I was finished, the pile could have been used as trivets for 200 hot pans, or laid end-to-end to reach the moon. At least, that's how it felt.

My theory with cue cards, is that I won't necessarily use them to test myself, but that writing down the information onto them helps my brain retain all these facts. Handling this huge volume of data in as many ways as possible is going to help you remember it. Whether that's via typing into a spreadsheet, handwriting cue cards or notes, touching the information multiple times is going to help.

While reading is the bedrock of studying, it's passive. Sometimes I read things and realize I can't remember much of what was on the page because I was on autopilot. Writing things down is active, and once you've finished the required reading, active studying is how you're going to pass this test!

Time to test yourself

Actively recalling info from your studies is a challenge, but it's the best way to find out where there are gaps in your memory and knowledge.

You can use the past exam topics to practice writing essays and paragraphs. I have to admit, making myself write out practice essays was a bust. I didn't find it very fun, and it took forever to write then check my answers. But for some classmates, this was one of their key study techniques, and they found it worked like a charm.

You can have a friend quiz you from your cue cards (best to be a fellow WSET student so you can both learn at the same time, and take turns). This is really helpful, and you'd be surprised how much you can retain just from quizzing other people. Something about making up the questions just makes the info stick.

There's also the WSET DAPS program, which we had included in our Diploma tuition, where you have to send in an essay or tasting sample each week, and it gets graded by a real Diploma marker online. This is worth paying for, but only if you're committed to sending in the homework each week (many of us didn't).

I tried to find a way to self-quiz myself online, but most of the quiz sites were other students' key notes, similar to what I had on my spreadsheet. I decided to make my own prep quizzes when I had more time (it's what I used to pass the Italian Wine Ambassador program).

Review Review Review

I ran out of time, or I would have loved a chance to review the course materials a third time. The exam date which loomed off on the horizon as I started, crept closer slowly at first. Oh, don't worry, I've got a couple of months! Then it was, OK, I've got a solid month left. Then: don't panic, there's two weeks to get this review done. Full blown panic cramming started at about T-10 days.

You should aim for at least two reviews of the curriculum. I estimate on my own time, not including tastings, classroom lectures or reading the material, that I actively studied for 250 hours. Add 100 hours before that for doing just reading.

When to write

You've probably noticed the huge gap in pass rates between the June and January exams. WSET told me part of the reason January has a lower pass rate is that students who wrote unsuccessfully in June, tend to try again in January, and have a lower pass rate then too. I personally think studying through Christmas holidays is neither easy nor fun. I'd rather be decorating gingerbread men and drinking a rum and eggnog than excusing myself from festivities to study off in a corner.

If you have a choice of when to write your Unit 3 final, I'd recommend June.

Take care of yourself while you study

If I could go back 15 months in time to give advice to myself, it would be this: take good care of yourself. It's a cliché, but I would take the time to eat right, get 8 hours of sleep a night, stay hydrated (I'm talking water here LOL), and most importantly, to exercise!

I gained a goodly amount of weight during my time working through the Diploma, that I'm now working towards shedding. Not from tasting wine, but from stress and not taking enough care of myself. I hope you'll heed my advice as you work towards your WSET designation, and remember that although it feels like you don't have time to take a long walk, a bike ride, or go to a yoga class, getting exercise and having some fun time off is key to managing the high stress that comes from passing these exams.

Think positively

As I put down the pen at the end of the exam, I started to shake my head. Jenny, our invigilator, came by to collect the exams. I smiled, "I think this one got the better of me". She said, "Don't count yourself out, think positively". She was right. 

I've always tried to picture the moment I successfully complete the Diploma to help carry me through this rather challenging program, and still can't believe it's here. I hope that you'll think positively about your studies, have fun envisioning your own success, and that one day we can commiserate and celebrate together over a glass of wine!

PS: I've created Theory Prep Courses for Unit 3, 4, 5, and 6. You can find out more here!

STUDYING FOR THE WSET DIPLOMA?

Do you know someone who’s signed up for the Wine & Spirit Education Trust WSET Diploma? Or is that person you?

It’s a big investment, and massive commitment. I’m approaching the final exam to finish it – Unit 3 – and I can’t wait to pop some vintage Champagne to celebrate!

I’ve been getting lots of questions popping up asking which books are worth investing in. For me, there are two indispensable books that you’ll read every day while you’re studying: The Oxford Companion to Wine, and the World Atlas of Wine. 

But… I bought at least 30 books while studying. Did I need them all? No way. But about a dozen were well worth the money and made studying much easier.

So I put together the guide I wish I’d had when starting out in my diploma studies, including: which books you NEED to buy, a full list of websites to bookmark for each unit, what specifically to do 90 days before, 60 days before, and 30 days before your classes start, what one magazine you should subscribe to, what one social media site to join and who to follow, and how to find people for a tasting group.

Cheers,

Rachel

PS: The next enrollment for the Diploma Prep courses will begin in January 2017!

MY WSET DIPLOMA REVIEW

I hesitate to tally, pondering all the bottles, books, flights, and hours of studying, just what the total cost of the Wine & Spirit Education Trust (or WSET) Diploma has been. However, the final exam looms four weeks ahead: UNIT 3, the exam that instills fear in the hearts of wine students around the world. Given a choice between the tallying and studying, I choose to tally (and dally) by writing a review of my WSET Diploma experience. 

WSET Diploma Costs

Here are the expenditures thus far, with the major caveat that I travelled to my course in another city and bought the lion’s share of wine for solo study:

Tuition cost for WSET Level 4 = $9,975 CDN* (covered 11 weekends of lectures, 30-60 wines poured in each lecture, field trip to Okanagan wine country, exam fees, official WSET texts, and DAPS preparatory exams)

Spirits bought for Spirits unit = $700 approximately 

Wine bought for Unit 3 Light Wines = $2,000 approximately

Fortified wines purchased for Fortifieds unit = $300 approximately

Sparkling wine & Champagne for Sparkling unit = $400 approximately

Coravin (to maximize my investment in all these wines) = $431 for the starter kit, and well worth it

Coravin argon capsules = $325 for 24 pack (one capsule lasts about 50 tasting pours)

Books for additional study (I bought way too many, see note below) = $1,000+

Total = close to $15,000 CDN

(*I was incredibly grateful to receive a scholarship from the BC Chapter of Les Dames d’Escoffier for $1,000 towards my WSET tuition, I highly recommend you apply for scholarships and bursaries for your WSET studies)

The Classes

I researched several providers offering the WSET Diploma, including the correspondence option, and ultimately decided to take the one run by Fine Vintage (owned by James Cluer MW). I chose this program because it had a condensed package structure of 15 months start to finish. I knew by signing up I would be taken through the material and exams at a fast clip.

James, in addition to leading a weekend tour of the Okanagan for us and teaching on both viticulture and Bordeaux/Burgundy, had arranged an incredible list of guest lecturers who included: Ian d’Agata on Italian wine, Philip Goodband MW on the Global Business of Wine and Spirits, David Lawrason on Southern Hemisphere wines, and Stephen Skelton MW on Viticulture/Viniculture. Our class was very lucky to have instruction from two very bright and engaging MW candidates: Lynn Coulthard and Jenny Book.

Like many people in our class of 22 students, I flew/drove in for the monthly lectures in Calgary. Students hail from Edmonton, Oregon, Kelowna, and Prince Rupert, and about 2/3 of the class are Calgarians. For this program, it was worth the trip, but the locals had a huge advantage when it came to forming study groups, something to consider when you’re choosing your provider.

About one quarter of the class are not in the wine trade, either hobbyists or looking to enter the trade. Some of the careers represented are: wine agents, those who work in/manage wine stores, sommeliers, entrepreneurs, wine educators, and writers. There was even a Canadian MP, who showed up once or twice then never came back. It’s a highly competitive and competent group of people, not unlike what you’d expect in an executive MBA class. The attrition rate is higher than I expected, of the 22 we started with about 17 people are still showing up (even though there are no refunds).

PASS/FAIL?

The pass rates are posted for each exam within the WSET portal, and about 12-16 weeks after we write, our results arrive. Thus far, knock on wood, I’ve passed everything.

The multiple choice viticulture exam is by far the easiest of the six, although some questions are very difficult. It was our first exam and everyone in the class passed. At the time, I thought it was one of the more challenging exams I’d face (ha ha, if I only knew). Grade = Distinction.

We then moved on to Fortifieds and Sparkling, which we studied simultaneously and wrote the exams on the same day. I loved fortifieds, as the wines are so distinctly coloured and flavoured that it helped immensely: Port in all its incarnations, Madeira, a rainbow of Sherry.

The sparkling wines, with the exception of sparkling shiraz and lambrusco, were rather more challenging to pick apart (is this clear, pale sparkling wine a Cava or Champagne, or a NZ or California?? Luckily I was able to pick up some last minute rubber tire notes on an exam Cava and ID it – it pays to always go back to your wine samples at the end).

These exams are each based on a blind tasting of three wines, plus a series of three theory essays. By far, the tasting is easier than the theory, at least in my opinion. There are relatively few points awarded for correct ID of a wine, so it’s possible to do very well by analysing your blind sample carefully even if you can’t place it. There is no faking the theory. Don’t forget, the examiners are from the land of Jane Austen, so specificity and style rule the day. Grade = Sparkling/Merit – Fortified/Distinction.

Next, we studied Spirits and Global Biz. Spirits, I loved studying, because of the variety of production, culture, and mainly history! If you love history, you’ll particularly enjoy this unit. Spirits, like fortifieds, are very distinct in colour and flavour. The exception may be some whiskies, as the subtle difference between a slippery and sweet Irish can sometimes blur with a Canadian blend. In our final exam, we were given a grappa (immediately identified by its soapy florality), Famous Grouse blended whisky, and a double bourbon cask finished Single Malt. That last one was a bit tricky. For theory, you need know the different methods of distillation inside and out, all the stages of production too: Single Malt vs Blends, Cognac, Gin, Vodka, Rums. Grade = Distinction.

For Global Business of Wine and Spirits, the first gauntlet is a case study. We were given the case three weeks before the exam. In our class’ case it was: The Négociant System in Burgundy. We had to research everything topical, newsworthy, historical, etc and be prepared to offer our informed opinion. I handed in seven handwritten pages, in what I thought was an epic (but upon reflection may have been a bit wobbly) style. Our class wrote this exam on the same day as spirits – a lot of handwriting. The second half of this unit is comprised of a paper of between 2500-3000 words on a topic chosen by WSET. Ours was The Gin Renaissance. We had a few months to put together a concise (it took me longer to edit down below 3000 words than to write the paper) opinion on the future of the gin market, history of the spirit, methods of manufacture, and why the resurgence of the last 30 years happened. Still waiting on the grade for this paper. Grade = Case Study/Merit.

Unit 3 Still Wines is the behemoth unit. We’ve been having lectures on this since July, and the final is in January. Synopsis: take every non-sparkling, non-fortified wine in the world, then study it. The exam is comprised of a blind tasting of 12 wines, in groups of three, plus three hours of theory paragraph and essay questions. The pass rate for January theory exams is unfortunately very low, around 30%, which suggests a few things: the exam is too hard, students are not prepared, and/or too much Christmas holiday relaxing is happening. I’ve been blind tasting several times a week for months, so the name of the game over the next several weeks is theory theory theory.

Is it worth it?

Yes. Yes, it’s worth it. Wine is my favourite subject, because the more I learn, the more I realize I'll never know it all. It’s the everlasting gobstopper of topics.

Take history, geography, food, agriculture, culture, travel, the pleasure of a good glass, endless variety, sharing with others. Once you get into the Diploma, you will know how much you didn’t know and if you love to learn, it will make you very, very happy.

(Fine print = you might drive friends/family a little crazy with all that studying)

The WSET Diploma is the direct route into the Master of Wine program, should that interest you. The Diploma itself is a respected program, highly recognized in the trade. If you say “WSET Diploma” to people in the wine industry, they’ll know right away that you work hard and know your stuff.

I’ve already seen it in the career progression of several classmates over the past 15 months: they’ve moved from employee to manager, from somm to owner, written books, are teaching new students, taken trade trips, it’s really quite impressive. I believe several of us will be applying to the MW program. The level of tasting ability is incredible. We went from not being able to pick out the best quality wine in a flight, to nailing Alsatian Pinot Gris and picking out Eden Valley Riesling blind with confidence.

In Conclusion

I should mention that the Diploma has been much more challenging than I anticipated coming out of WSET Advanced. It’s a huge leap in technical tasting, and memorization of SO MUCH INFORMATION. Now, when someone tells me they’re an MW student, I bow down to their chutzpah.

That being said, every level of the WSET is challenging and a bit nervewracking. Level 1, I was nervous in the exam. Level 2 I was nervous in the exam. Level 3 I was nervous in the exam… Whatever level you’re at, keep going – it doesn’t get easier but it doesn’t get harder than you can handle!

WSET Diploma Prep Checklist

If you’re going for the Diploma, I’ve put together a free checklist of what you need to do to get prepared 90-60-30 days before you start. I give you a list of the books and one magazine you’ll most use, along with basically all the tips I think you need to start off on the right foot.

PS – I’ve created a WSET Diploma prep course, with practice multiple choice exams and flashcards! You can find out more here. If you have any tips or suggestions from your experience studying, I’d love to hear. Find me on Instagram or Twitter.